Apricot Cake with Strawberries
2 3/4 cups flour 2 1/2 teaspoons baking powder 1 3/4 cups sugar 1 1/4 cups nonfat milk 3/4 cup Apricot Puree (replaces 1/2 cup shortening) 2 eggs, beaten 1 1/2 teaspoons vanilla 9 tablespoons raspberry or strawberry preserves, optional filling Apricot-Brandy Glaze, optional 8 large strawberries, sliced thin Sift flour, baking powder and sugar in mixing bowl. Stir to blend. Add nonfat milk, Apricot Puree, eggs and vanilla. Stir until ingredients are blended. Pour batter into 2 8-inch round cake pans sprayed with non-stick vegetable spray. Bake at 375 degrees [Fahrenheit] 25 to 30 minutes or until cake tests done in center. Let cake cool in pan 5 minutes. Remove cake from pan and cool on rack. If glazed layer cake is desired, split each cake in half horizontally. Assemble layers, spreading 3 tablespoons raspberry preserves between each layer. Brush enough Apricot-Brandy Glaze on cake top to cover. Arrange strawberry slices in petal-like pattern on top. Brush remaining Apricot-Brandy Glaze on strawberries and sides of cake. Makes 12 double-layered servings, or 24 single-layer cake pieces. Apricot Cake with apricots in place of shortnening: Each double-layered serving without glaze, filling or topping, contains about: 263 calories; 112 mg sodium; 39 mg cholesterol; 2 grams fat; 57 grams carbohydrates; 5 grams protein; .22 grams fiber; 7?? calories from fat. Compare to white cake made with shortening, no apricots: Each double-layered serving without glaze, filling or topping, contains about: 321 calories; 112 mg sodium; 39 mg cholesterol; 11 grams fat; 52 grams carbohydrates; 5 grams protein; 0 grams fiber; 29?? calories from fat.